Orzo Salad With Green Beans and Herbs

I don’t know what the weather is like in your neck of the woods but down in New Orleans its perfect picnic weather. It’s that wonderful time of year down here where the humidity hasn’t set in, the average is 80 degrees and the sun seems to be constantly shining. I know I sound cheesy but its the kind of weather where you just want to live outdoors and that means, picnics, barbecues and eating on the patio. This recipe is perfect for any of those occasions and feeds a crowd but is just as good if you cut it in half. The combination of feta, black olives, basil and parsley give is a Greek flair and the green beans add a nice crunch. You can sub any pasta or even faro if you prefer. Even if your weather is not as beautiful as New Orleans at the moment, you can make it as a side or put it i your back pocket and save it for a sunny day.

Recipe:

2 cups Orzo Pasta

6 tbsp olive oil

1/2 pound Green Beans

1/2 cup Pitted Black Olives

1/2 cup crumbled feta cheese

1/4 cup chopped basil

1/4 cup chopped parsley

2 cloves minced garlic

1 tsp salt

1/2 tsp pepper

Bring a pot of salted water to a boil. Add the orzo and cook under al dente. Drain the orzo but to not rinse. Let cool.

Meanwhile, trim and cut the green beans in half. Heat 1 tbsp of olive oil in a saute pan on med-high heat and add the beans. Cook for 3-4 minutes. Add the minced garlic and cook for 1-2 more minutes or until the garlic starts to turn slightly brown. Do not overcook the garlic, it will burn. remove from heat and let cool.

When the pasta has started to cool, toss it with 1 tbsp of olive oil and let cool completely. Once the pasta is cool, add the green bean and garlic mixture and the remaining ingredients. Toss well and serve or chill for one hour. T